Culinary Signature

Pho Pasteur is a regional chain of  unique restaurants that specialize in Pho – the traditional fragrant noodle soup of Vietnam.  The restaurant takes its name after a former Pho restaurant in Saigon on Avenue Pasteur: reflective of the fact that Vietnam has a strong restaurant culture with a long standing historical French influence.

What is Pho?  It is noodle soup that is usually served at breakfast in Vietnam are served in bowls of fragrant broth over noodles, topped with bits of meat and seafood and then garnished with bountiful salads of bean sprouts, limes, chilies, and spikes of basil.   Vietnamese families consume Pho morning, noon and evening.  Pho in every Vietnamese family is a must, a staple and in short a way of life.  Much in the same way as pasta is an inextricable part of Italian culinary tradition and culture.

Pho is pronounced “FEU”, legend has it to be a French derivation of “Pot-au-feu”; which roughly means “a simmering pot on a stove or fire”

What is a Goi?  It is a Vietnamese salad.  It consists of shredded cabbage, lettuce, fish sauce carrots, red peppers and chicken (dressing contains rice vinegar, sugar and lime juice.)

What is a bun?  It is a bed of vermicelli on which grilled nuggets of pork (Chicken, beef, or shrimp) are offered with shredded lettuce, mint, basil, peanut sauce and fish sauce.

What is a Dac Biet?  It is a very popular Pho among Vietnamese that includes rare steak, brisket, tendon and tripe; (it is said that non-Asians taste tends to favor a single-meat soup such as beef or shredded chicken.) 

Vietnamese food consists of light fares that incorporate many vegetables and noodle with relatively little meat or poultry.  In addition to delicate, exotic flavors and healthy ingredients, light delectable flavors are lighter and less assertive.  Duyen Le has broadened our gastronomic horizons in adding to our ever-expanding acquired taste selections the Pho concept.

Affordable prices, abundance of vegetables and diet conscious society have contributed to the run away success of the Vietnamese food in general and to Pho Pasteur cuisine in particular; the timing could not have been  more propitious.